Скачать с ютуб Misal Pav - A Maharashtrian delicious recipe в хорошем качестве

Misal Pav - A Maharashtrian delicious recipe

Get Ready for a Flavor Bomb! Misal Pav Magic Unleashed . Experience the explosion of taste with this beloved street food, featuring a spicy curry paired with soft bread rolls. Bursting with bold flavors from aromatic spices, a tangy kick of lemon, and the delightful crunch of garnishes like onions and crispy sev, Misal Pav is the ultimate comfort food that captures the vibrant essence of Amchi Mumbai! Do try! Serves : 5 to 6 people Ingredients :- For Cooking the Grains: 1.5 cups soaked white peas ½ cup sprouted matki or whole green moong 2 cups water For the Masala Paste: 3 medium-sized onions (for roasting) ½ cup dry coconut (copra) 1 teaspoon oil (for sautéing) 8-10 garlic cloves 1-inch piece of ginger 1 teaspoon cumin seeds ½ teaspoon Shah Jeera (caraway seeds) 3 teaspoons coriander seeds 1 black cardamom 1 green cardamom 2-3 cloves 1 teaspoon black peppercorns 1½ teaspoons poppy seeds 1½ teaspoons white sesame seeds Water (for blending) For the Gravy: 4-5 tablespoons oil 2 large onions, finely chopped ¼ teaspoon turmeric powder 1 teaspoon Kashmiri red chili powder ½ teaspoon spicy chili powder 3 tablespoon onion garlic masala powder (or substitute with crushed garlic, chopped onion, and a pinch of chili powder) Salt, to taste 3 cups water A handful of chopped coriander leaves For the Potato Mix: 1 tablespoon oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 large onion, sliced A few curry leaves 2 slit green chilies ¼ teaspoon turmeric powder 5 to 6 Boiled potatoes, mashed Salt, to taste Chopped coriander leaves (for garnish) For Assembling the Misal: Farsan (crunchy topping) Finely chopped onions Lemon juice (to taste) Fresh coriander leaves (for garnish) Soft pav or bread rolls To start, let's cook the grains for the misal. In a pressure cooker, add 1.5 cups of soaked white peas and ½ cup of sprouted matki or green gram. Pour in 2 cups of water, put the lid, and pressure cook over medium-high heat for 2 whistles. Once done, turn off the heat and allow the cooker to depressurize naturally before opening. Turn on the stove and heat a grill tawa. Place 3 medium-sized onions and ½ cup of dry coconut (copra) on the tawa, roasting them evenly on all sides. This step adds a rich, smoky flavor to the misal. Once roasted, set the onions and coconut aside to cool. In a separate pan, heat 1 teaspoon of oil. Add 8-10 garlic cloves and a 1-inch piece of ginger, sautéing for a few minutes until fragrant. Next, add 1 teaspoon of cumin seeds, ½ teaspoon of Shah Jeera (caraway seeds), and 3 teaspoons of coriander seeds. Then, incorporate the whole spices: 1 black cardamom, 1 green cardamom, 2-3 cloves, and 1 teaspoon of black peppercorns. Sauté everything well. Now, add 1½ teaspoons of poppy seeds and 1½ teaspoons of white sesame seeds. Once fragrant, transfer the mixture to a bowl to cool down. Now, in a blender, combine the roasted onions, dry coconut, and the spice mix we just prepared. Add a little water and blend everything into a smooth, creamy paste. Next, heat a deep kadai and pour in 4-5 tablespoons of oil. Once the oil is hot, add 2 finely chopped large onions and sauté until they turn soft and pink. Then, add ¼ teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, ½ teaspoon of spicy chili powder, and 3 teaspoons of onion garlic masala powder. (If you don't have this masala at home, you can easily substitute it by adding crushed garlic, chopped onion, and a pinch of chili powder while sautéing the onions. Stir everything together and sauté for a few minutes until the flavors combine beautifully. Now, add the ground coconut-onion masala paste to the pan. Keep stirring until the oil separates from the masala. like when the masala starts to leave the sides of the pan. At this stage, add some hot water to the mixture and allow it to come to a boil. Season with salt to taste and let it cook for a few minutes. Once it boils, add the cooked white peas and sprouts along with 3 cups of water. Misal should have a generous amount of gravy, so be sure to adjust the water as needed. Let everything boil for about 5 minutes. Then, add a handful of chopped coriander leaves and allow it to boil for 5 more minutes before switching off the heat. Now, let’s prepare the potato mix. Heat a tablespoon of oil in a pan and add 1 teaspoon each of mustard seeds and cumin seeds. When they start to splutter, add 1 large sliced onion and sauté until it becomes translucent. Then, toss in a few curry leaves and 2 slit green chilies, sautéing for another minute. Next, add ¼ teaspoon of turmeric powder, followed by the boiled potatoes. Lightly mash the potatoes and mix everything together. Season with salt and garnish with chopped coriander leaves. Your potato mix is now ready!